Imagine the taste of roasted carrots drizzled with a Tahini dressing, then topped with micro greens and dollops of goat cheese. Sounds delicious, right? Mmm…
This holiday, we were asked to bring a vegetable side dish to my sister in laws for our Christmas Day get together. Thankfully, my husband was the one in charge of that. He can definitely be the creative one, when it comes to putting dishes together.
I always know when he’s looking for inspiration, unlike me and using Pinterest. He usually pulls out some cookbooks. He came up with this dish after reading Salt Fat Acid Heat. If you haven’t read it yet, check out the series on Netflix. The cookbook is great for teaching you how to cook without a recipe.
He finally decided on a dish involving roasted carrots. But the carrots had to be special. Not the kind you buy in a bag, but the pretty ones. The ones that are multicolored and with the green tops. They are not only pretty, but taste amazing by themselves. They are the exact ones, I would love to pick out of my garden…but remember right now, it’s winter. Thankfully we’ve got a Whole Foods near by….
He also decided herbs and micro greens needed to be part of it too. And some Tahini dressing and goat cheese.
There was a little prep work involved before roasting the carrots, but after tasting them, they are worth the work!
Shopping list for this meal:
- 2 bunches of carrots with the green tops and 1 bunch of multicolored carrots with the green tops
- Fresh herbs- Chervil, Mint
- Micro greens- House blend, Arugula
- 2 Lemons
- Salt and pepper
- Fennel pollen (optional)
- Olive oil
- Small log of goat cheese
- Cumin seeds
- Red wine vinegar
- Ground Cayenne pepper
Serves approximately 6
Let’s get started!
First you’ll need to get your tahini dressing ready. And you can do this way in advance. And store in a mason jar in the fridge.
Recipe slightly adapted from Salt Fat Acid Heat by Samin Nosrat. We used less cayenne and more water.
- 1/2 teaspoon cumin seeds
- Salt to taste
- 1/2 cup Tahini
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1/8 teaspoon ground cayenne pepper
- 5 tablespoons water
Put your cumin seeds in a dry skillet, over medium heat. Stir to ensure even toasting for approx 3 mins. When they start popping, remove from the heat. Dump the seeds in a mortar or spice grinder. Grind finely and add a pinch of salt.
Put your cumin, tahini, lemon juice, oil, garlic, cayenne and water in a blender until combined. Season with salt. Pour in a mason jar. Makes roughly 1 cup. This is way more than you’ll need for this recipe.
Now prep your micro greens. Approx 1 cup micro greens, 2 tablespoons diced mint and 1/4 cup diced chervil. When your carrots are almost done roasting, drizzle your greens with olive oil and red wine vinegar to coat lightly. Season with salt and pepper. Do not do this ahead. If dressed too early your greens will become wilted and undesirable.
Start by prepping your carrots. Wash, dry and peel your carrots and cut the greens off. Optional- We left about a half an inch of the stems on but not needed. It just looks pretty. Then slice each carrot in half. Add to the sheet pan and toss in olive oil, some salt and cracked pepper and a little fennel pollen (optional) then drizzle with honey.
Roast on 400 degrees for 30 mins. Then turn your oven up to 500 degrees for 5 mins to add some color. Then take them out and add to your plate. Drizzle with more honey, tahini dressing and top with micro greens and then dollops of goat cheese.
Drizzle back and forth with honey, then Tahini dressing
Now add your dressed micro greens and herb mixture
Then add your dollops of goat cheese
And there you go….
Now do you understand why I call them Pretty Roasted Carrots? And they are so good! They would be perfect for any side dish. And could be made in the summer as a garden to table meal.
I hope you enjoy them too!
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